The intersection of professional sports and fine dining has long been defined by private chefs working behind the scenes. However, Chef Joe Perez is rewriting that narrative. By transitioning from a world-class private chef to a savvy entrepreneur, Perez—alongside NBA star Kyle Kuzma—is building more than just a menu; he’s building a brand. With the expansion of their signature “Childhood Cafe” to D.C.’s vibrant H Street and a watchful eye on the Milwaukee market, Perez is proving that the partnership between an athlete and a chef can be a powerful engine for cultural and business equity.
We sat down with Chef Joe Perez to discuss the mental discipline of the NBA lifestyle, the challenges of sourcing ingredients in “Cream City” and why human interaction remains the most important ingredient in his business.
Brandon “Scoop B” Robinson: Every great chef has a story about a dish that went sideways. Is there a specific moment early in your career that taught you more about resilience than any success ever did?
Chef Joe Perez: Early in my career I worked in an open kitchen where guests sat right in front of you, so you couldn’t hide behind the menu. People would ask to tweak dishes on the fly, and the rule was simple: never say no, figure it out. That mindset stayed with me all the way to The Peninsula Beverly Hills. Even in a five-star kitchen, it taught me that great chefs aren’t just precise, they’re adaptable.
Brandon “Scoop B” Robinson: If you could sit down with the 2018 version of yourself—before the NBA lifestyle and the cafes—what would you tell him about the mental discipline required to stay at the top of this game?
Chef Joe Perez: I’d tell him that talent and hard work will get you in the room, but mental discipline is what keeps you there. This game moves fast—new cities, new opportunities, a lot of pressure—so you have to stay grounded and keep evolving. Being a private chef at this level also requires real sacrifice. Your schedule mirrors the athlete’s schedule, and that takes discipline and focus. You can’t get distracted, you have to keep the main thing the main thing, which for me is sourcing, providing great service, and delivering the best food possible for my athlete.
Brandon “Scoop B” Robinson: When Kyle moved from D.C. to Milwaukee, your life shifted, too. How has the “Cream City” culinary scene and the colder climate changed the way you approach his seasonal nutrition?
Chef Joe Perez: Moving from Los Angeles to D.C. was already an adjustment, but arriving in Milwaukee midseason with the Bucks was another level, especially with the cold. You have to adapt quickly and immediately start finding the right butchers, fish markets, and produce suppliers to maintain the standard you’re used to. Milwaukee’s food scene is smaller than cities like L.A. or New York, but the people here have been incredibly welcoming, and once you find the right purveyors, you can still source great ingredients and perform at a high level.
Brandon “Scoop B” Robinson: We’ve seen Kyle playing heavy minutes for the Bucks this season. Is there a specific “Milwaukee Recovery Meal” you’ve developed to help him handle the physical toll of a Doc Rivers rotation?
Chef Joe Perez: Kyle’s been playing great and logging heavy minutes this season, but there isn’t just one ‘recovery meal.’ It’s really about balance throughout the entire day. Breakfast, lunch, dinner, snacks—they all work together. If breakfast leans heavier on carbs, lunch might be more protein-forward with greens, and dinner could be something hearty like braised lamb with grains and roasted vegetables. Every meal is designed to support recovery, energy, and performance while still being food Kyle genuinely enjoys.
Brandon “Scoop B” Robinson: You’re often in the inner circle at Fiserv Forum. What’s the most surprising thing about the Bucks’ “locker room culture” that translates into the food they crave after a big home win?
Chef Joe Perez: After a big home win, especially when Kyle has a strong night, the energy is high and you want to keep that momentum going. Sometimes I’ll switch up the planned dinner and lean into more of his favorites, maybe a great steak, some house-made pizza, or wings. It’s still balanced, but it’s also about celebrating the moment and making sure he comes home to a meal he really enjoys.
Brandon “Scoop B” Robinson: D.C. has Childhood Cafe, but have you and Kyle scouted any locations in Milwaukee? Could we see a “Cream City” version of the cafe near the Deer District soon?
Chef Joe Perez: You never know. Milwaukee is definitely a strong coffee city with some great local shops, so we’ve been paying attention to the scene out here. Right now our focus is on continuing to grow the brand, but a ‘Cream City’ Childhood Café in Milwaukee is definitely something we’d keep on the radar.
Brandon “Scoop B” Robinson: Opening the second Childhood Cafe location on H Street NW this month is a bold move. In a market where many are scaling back, what gave you and Kyle the confidence to double down on D.C.?
Chef Joe Perez: Opening our second location on H Street is a huge moment for us. The first café proved that people believed in the brand, and that gave Kyle and I the confidence to keep building. Our focus has always been great coffee, great service, and everything made in-house. When you see the community support it the way D.C. has, expanding isn’t just a business decision, it’s a responsibility to keep delivering something special for our community and staff.
Brandon “Scoop B” Robinson: You’re often with the team in Milwaukee, but your business is growing in D.C. What’s your secret to maintaining the “Childhood Dreams” quality control from a distance?
Chef Joe Perez: There really isn’t a secret to maintaining quality from a distance, it starts with building the right culture and team. We’ve been fortunate to surround ourselves with people who truly believe in the vision and take pride in the details. From the baristas to the kitchen team, everyone understands the standard we set for every pastry, every syrup, and every cup of coffee. When you build that kind of culture and trust your leadership on the ground, the consistency follows.
Brandon “Scoop B” Robinson: In the kitchen, you’re the captain, but in the boardroom, you and Kyle are a team. When it comes to the big executive moves for the brand, who is the “Point Guard” making the final call?
Chef Joe Perez: Kyle and I really approach the brand as a true partnership. We’re constantly bouncing ideas off each other. I tend to lead more on the food, drinks, training, and the day-to-day operations, while Kyle has a great eye for design, branding, and merchandise. He’s also always thinking about expansion and even the layout of the café—making sure the space creates the right vibe and energy for customers the moment they walk in. In a funny way, we’re kind of like Shaq and Kobe—we both bring different strengths to the table. At the end of the day, every big decision comes from conversation and alignment. If it’s going to make the café better for our team and our customers, it’s an easy call.
Brandon “Scoop B” Robinson: With other major D.C. coffee players going through restructuring right now, how does Childhood Cafe plan to capture that downtown loyalty on H Street?
Chef Joe Perez: The plan is really to keep the main thing the main thing. The same foundation we built with our first café is exactly what we’re bringing to the second—great coffee, great food, and great service. We want Childhood Cafe to be a place where people can walk in, relax, have conversations, and enjoy a great atmosphere. We’re not changing what works. We’re continuing to evolve, listening to our customers and our staff, and focusing on quality. When you deliver great products and a great experience, loyalty follows.
Brandon “Scoop B” Robinson: The Strawberry Pop-Tart Latte has become a cultural staple in D.C. How do you balance that “fun” childhood nostalgia with the high-performance dietary needs of a professional athlete?
Chef Joe Perez: The Strawberry Pop-Tart Latte is one of our viral drinks, and at the end of the day you still have to have a little fun. Even with athletes who are disciplined about what they consume, it’s all about balance. We can make small tweaks, like almond milk, non-dairy whipped cream, and our house-made strawberry jam to keep the quality high while still delivering that nostalgic, creative drink.
Brandon “Scoop B” Robinson: You’re an example of a private chef becoming a business mogul. Do you think this “Chef x Athlete” partnership is the new blueprint for guys looking to build real equity while they’re still playing?
Chef Joe Perez: I’m not sure I’d call it a blueprint. My partnership with Kyle really came together organically through trust, loyalty, and years of experience. I’ve spent over 20 years in the kitchen managing high-end restaurants and cooking for athletes, presidents, and A-list clients. When the idea of opening a coffee shop came up, it felt like the right creative move at the right time. Kyle is in his prime in the NBA, and I’m very much in my prime in my culinary world, so it made sense for us to build something meaningful together and step into the coffee space.
Brandon “Scoop B” Robinson: As a journalist, I’m always looking for the “scoop.” When you’re crafting a new menu for the cafe, what is the “headline” you want people to feel when they take that first bite?
Chef Joe Perez: When someone takes that first bite or sip, the headline should be simple: This is different. We want people to taste the creativity and the quality right away. Everything we do, from the syrups to the pastries, is made in-house, so there’s a real attention to detail. At the end of the day, the goal is for people to feel that sense of nostalgia, excitement, and craftsmanship all in one moment.
Brandon “Scoop B” Robinson: Having cooked for Kyle in LA, D.C., and now Milwaukee, how has his palate evolved? Is he more adventurous now than he was in his Laker days?
Chef Joe Perez: When I first started cooking for Kyle Kuzma in Los Angeles, it was about curating food he was already comfortable with while slowly introducing new flavors. Since his Laker days, his palate has definitely evolved, and a lot of that comes from traveling and experiencing different cultures and cuisines. A funny example is vinegar; when we first met he said he hated anything acidic, but over time I started introducing it gradually, and now acidity is a big part of the way I cook for him. His palate has really matured, which makes the food more fun and creative for both of us.
Brandon “Scoop B” Robinson: We talk about “the zone” in hoops. Have you ever had a service or a cafe opening where you felt like you were “shooting 100%”—where every plate and every drink was flawless?
Chef Joe Perez: I try to stay in that zone all the time. Whether it’s cooking for Kyle or building a new café menu, the goal is always the same: execute at the highest level. Just like in basketball, when you’re locked in you feel unstoppable. In the kitchen, that’s the mindset I carry every day: stay sharp, trust the craft, and let the work speak.
Brandon “Scoop B” Robinson: After a tough road game in the Eastern Conference, what is the one comfort meal Kyle asks for that reminds him of home?
Chef Joe Perez: After a long road trip or a tough game, it’s always nice to come home to comfort food. That might be barbecue ribs, Italian sausages, Mac n cheese, chicken parm with spaghetti marinara, or lemon pepper roasted chicken with garlic mashed potatoes. Meals like that just bring a smile to your face and help you reset after being on the road.
Brandon “Scoop B” Robinson: If they made a movie about the rise of your brand—from the first private meals to the H Street grand opening—which actor do you think has the “sauce” to play Joe Perez?
Chef Joe Perez: That’s a funny question. If we’re casting a movie about the journey, I’ll go big and say Dwayne Johnson, ‘The Rock.’ He might be a little bigger than me, but he definitely has the discipline, work ethic, and energy. At the end of the day, the story is really about hard work, consistency, and showing up every day to take care of the people around you.
Brandon “Scoop B” Robinson: In 2026, we’re seeing a lot of tech in food. What is one traditional, “old school” technique you refuse to give up, no matter how much the industry changes?
Chef Joe Perez: Tech in food is definitely evolving, and there are a lot of cool innovations out there. But one thing we’ll never give up is human interaction. When someone walks into our café, we want them to connect with our staff, have a conversation, get a compliment, and feel welcomed. Those few moments of real interaction can uplift someone’s day, and that’s a big part of our brand and the kind of service we believe in.
Brandon “Scoop B” Robinson: When it’s all said and done, do you want to be remembered as the “Chef to the Stars” or as the entrepreneur who changed the way the DMV and Milwaukee experience coffee?
Chef Joe Perez: I want to be remembered as someone who inspires people. I came from very humble beginnings where things weren’t always easy, but I always had a dream and a love for food. From being in cooking classes at 12 or 13 years old to culinary school and building my career, I’ve worked every day to create my own lane. Whether I’m cooking for everyday people, athletes, or presidents, the foundation is the same: hard work, discipline, and putting people first. At the end of the day, I just want to be remembered as a good human who never gave up and believed that anything is possible with passion and work.
Conclusion
Chef Joe Perez’s journey from the open kitchens of Beverly Hills to the boardroom of Childhood Cafe is a testament to the power of adaptability. By blending high-performance nutrition with the soul of community-focused hospitality, he and Kyle Kuzma have created a brand that transcends the basketball court. As they continue to bridge the gap between D.C. and Milwaukee, one thing is clear: whether he’s preparing a recovery meal for a pro-athlete or a signature latte for a local neighbor, Chef Joe Perez is playing to win.
